Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour. Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal. VT July 1993
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 8|
|Calories from Fat: 31 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 1240.7mg||33 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 49.6g|
|Protein 20.6g||29 %|
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Calories per serving: 359
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